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Ribollita Soup with Sausage & Toasted Bread

Ribollita Soup with Sausage & Toasted Bread

Enjoy a hearty and flavorful Ribollita Soup with Sausage & Toasted Bread, perfect for a cozy meal.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 6 bowls
Calories 300 kcal

Equipment

  • Large heavy-bottom pot
  • Skillet
  • wooden spoon

Ingredients
  

Base Ingredients

  • 1 lb bulk mild Italian pork sausage
  • 1 medium onion, diced
  • 4 medium carrots, peeled + diced
  • 4 stalks celery, diced
  • 6 cloves garlic, finely chopped
  • kosher salt
  • freshly cracked black pepper
  • 2 tablespoon tomato paste
  • ¼ teaspoon red pepper flakes
  • 1 cup red wine
  • 1 28 oz can crushed tomatoes
  • 1 qt chicken stock
  • 1 piece parmesan rind
  • ½ lb fresh sourdough or ciabatta bread, torn into ½” pieces
  • 1 large bunch green chard, stemmed + roughly chopped
  • 1 15 oz can cannellini beans, rinsed + drained

Toppings

  • grated parmigiano reggiano cheese for topping
  • torn fresh basil leaves for topping

Instructions
 

Cooking Steps

  • Heat a large, heavy-bottom pot (or Dutch oven) over medium-high heat. Add enough olive oil to coat the bottom. When the oil is hot, add the sausage. Use a wooden spoon to break it apart into smaller pieces. Season with a pinch of salt. Cook the sausage until browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.
  • Add the onions, carrots, and celery. Sauté for 8-10 minutes until tender and slightly browned. Season with salt and black pepper. Stir in the garlic and cook for another minute or so.
  • Stir in the tomato paste and red pepper flakes. Cook for a minute, stirring well. Pour in the red wine. Simmer for 2 minutes. Add the crushed tomatoes, chicken stock, parmesan rind, and browned sausage.
  • Bring the soup to a simmer, and then reduce the heat to medium-low. Simmer the soup for about 30 minutes, stirring occasionally.
  • Meanwhile, heat a large skillet over medium heat. Coat the bottom with a generous amount of olive oil. Once hot, add the torn bread. Toast until golden and crisp, stirring continuously. Season with a pinch of salt.
  • Stir the green chard and cannellini beans into the soup. Simmer for another 10 minutes or so. Taste the soup and season with salt as needed.
  • Place a few pieces of toasted bread into the bottom of each bowl. Ladle the soup over the bread. Top with a few more pieces of bread, a generous amount of grated parmigiano reggiano, and a small handful of torn basil.

Notes

This soup is even better the next day and can be frozen for later enjoyment.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg
Keyword comfort food, hearty soup, Ribollita, Sausage, soup, toasted bread
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